Crock Pot Pork Roast

Ingredients

• Pork shoulder, (boston butt)

  Fresh, blade (steaks), separable lean and fat, cooked, braised

  48 oz or 1.36kg

• Lawry's, Garlic Salt

  Mccormick & Co., Inc.

  1 tsp or 36g

• Ground Black Pepper

  Member's Mark

  ½ tsp or 1g

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Cream of Mushroom Soup

  Condensed Soup - Campbell's

  1 ¼ cup or 315g

• Mccormick, Pork Gravy Mix

  Mccormick & Co., Inc.

  8 Tbsp or 48g

• Water

  Plain, clean water

  1 ½ cup or 355g

Directions

1. Season all sides of the pork with Garlic Salt & Pepper and sear over medium high heat.
2. Spray the crock pot with cooking spray or insert a liner for easier cleanup. Slice onions and add to crock pot.
3. Mix the soup, gravy and water together in a bowl and set aside.
4. Add the seared pork roast to the crock pot and pour the gravy soup mixture over the roast.
5. Cook on low for 8 to 10 hours or until the pork is fork tender.
6. Serve with mashed potatoes and green beans. Enjoy!

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